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cooking the fridge, Roast chickpeas. Sooooo good!



picture courtesy of BBC Good Food

 I was making supper last night we had roasted green beans and kale with a garlicky dressing a la Alison Roman alongside some chicken thighs, that were going out of date, roasted with red onions. As I started to cook them I spied a jar of chickpeas with about a third left in it at the back of the fridge.
I had seen a couple of recipes recently that featured roasted, or fried chickpeas, and I am a big fan of Morito's version but I certainly wasn't about to start frying!
So I googled a few different recipes and came up with this basic approach. It is about as simple as it gets — toss with olive oil and salt, roast, eat — but it seems that there are a few key things to keep in mind
First, dry the chickpeas as much as possible. a couple of sheets of kitchen roll will do the trick.
Also, don’t skimp too much on the olive oil you don't want to drown them but you do want to make sure they are all coated.

Lastly, wait to toss the chickpeas with any spices or seasonings until you pull them out of the oven, otherwise the spices are likely to burn and become bitter.
Once these were cooked i popped them on the plate with the chicken and red onion ... bloody brilliant. They would have been equally good added to the veg or a salad
Ingredients

Chickpeas (I had a third of a jar left)
olive oil
spices for dusting - I used salt pepper,  Zataar and my big fave urfa chilli powder, but experiment ... I reckon all the Spanish and Indian spices would work ie Paprika, chilli flakes, cumin etc etc

Instructions

Heat the oven to 200C. 
Pour the chickpeas into a strainer in the sink. Rinse thoroughly under running water.
Dry the chickpeas. Pat the chickpeas very dry with a clean dishtowel or paper towels.
Spread the chickpeas out in an even layer on a rimmed baking sheet. Drizzle with the oil and sprinkle with the salt. Make sure the chickpeas are evenly coated.
Roast the chickpeas for 20 to 30 minutes. Roast, stirring the chickpeas or shaking the pan every 10 minutes. A few chickpeas may pop – that’s normal. The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle, 20 to 30 minutes total.
Toss the chickpeas with spices. Sprinkle the spices if using over the chickpeas and stir to coat evenly. Serve while the chickpeas are still warm and crispy. They will gradually lose their crispiness as they cool, becoming addictively chewy.


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